Recipe: Chocolate & lemon Creme Cake

Chocolate and Lemon Creme Cake

Cake:
1 package Pillsbury Plus Devils Food Cake Mix
2 tablespoons instant espresso powder
1 1/4 cups water
1/2 cup dairy sour cream
2 eggs

Filling:
1 8 ounce package mascarpone cheese or cream cheese softened
1 egg
1/4 cup sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Topping:
1 cup whipping cream
1/4 cup powdered sugar

Garnish:
2 ounces semi-sweet chocolate, grated
1 teaspoon grated lemon peel
20 to 24 fresh strawberries, raspberries or peach sliced if desired

Heat oven to 350 degress. Grease 13 x 9 inch pan.

In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at hi speed. Pour half of batter into greased pan.

In small bowl, combine mascarpone cheese (or cream cheese), 1 egg, sugar and lemon juice, blend til smooth. Stir in 2 teaspoons lemon peel. Spoon over batter in pan. Cover with remaining batter.

Bake at 350 degrees for 40 to 50 minutes or til toothpick inserted in center comes out clean and cake springs back when touched lightly in center. Cool completely.

In small bowl beat whipping cream and powdered sugar til stiff peak form. Frost cake. Garnish with chocolate, 1 teaspoon lemon peel and fresh fruit. Store in refrigerator. Serves 10 to 12.